Campagna Beef Crudo

Beef tenderloin may not be our cut of choice for steak, but it's awesome for this crudo recipe.

Faizal Kassam, executive chef of Cibo Trattoria and UVA Wine & Cocktail Bar, shares his recipe for this elegant and deceptively easy to make appetizer. Make sure you use really fresh ingredients for this one.

Campagna Beef Crudo

250 g beef tenderloin, cleaned and diced into ½ cm cubes
1 small shallot, minced
1 tbsp Calabrian chili paste
1 tbsp chopped capers
1 tbsp chopped chives
1 egg yolk
1 splash Chianti vinegar
good quality extra virgin olive oil, to bind
salt and black pepper

In a stainless steel bowl, combine all ingredients, except the egg yolk.

Transfer to serving dish, and garnish with egg yolk on top.

Season the yolk by sprinkling with salt and pepper.

Drizzle with olive oil. 

Serve with peasant-style country bread (grilled sourdough works best).

4 servings